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a bowl of vegan curried butternut squash soup with a spoon

Vegan Curried Butternut Squash Soup

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  • Author: Verna Rindler
  • Total Time: 1 hour 15 minutes
  • Yield: 8 Servings 1x
  • Diet: Vegan


Treat yourself to a bowl of Vegan Curried Butternut Squash Soup. Comforting and creamy, this curry-seasoned soup is the perfect warming winter meal.


  • 1 large butternut squash, sliced lengthwise and seeded (about 3.5 lb squash)
  • 1 to 2 tablespoons olive oil (omit for oil free)
  • 1 small yellow onion, diced

  • 1 and 1/2 cups grated carrots

  • 2 small apples peeled, cored and diced (I use granny smith)

  • 1 tablespoon fresh ginger, grated

  • 2 cloves of garlic, chopped

  • 5 cups vegan chicken broth (water + 1.5 tablespoons no ‘chicken’ bouillon paste) or use a good quality vegetable broth, paste or cubes

  • 1/2 cup canned coconut milk 

  • 1 and 1/2 tablespoons curry powder

  • 1 teaspoon garam masala

  • 1/2 teaspoon cinnamon

  • ‘1 teaspoon salt, plus more to taste

  • 4 tablespoons canned diced green chilies (optional but tasty)

  • 1/3 cup chopped cilantro

  •  3 tablespoons fresh lime juice, plus more to taste if needed

  • 1 to 3 teaspoons brown sugar, or sweetener of choice (optional- wait until the end, add in if needed)


  1. Preheat the oven to 425° and season the squash with a little salt and pepper. Place cut side down on a parchment lined baking sheet. Bake for 50-55 minutes until completely tender. Pierce with a fork to check doneness. Set aside until cool enough to handle.

  2. In a large soup pot/dutch oven, heat the oil (use broth for oil free) over medium heat and saute the onions, carrots with a pinch of salt and pepper for 3-4 minutes.. Stir in the apples, garlic and ginger and cook for about 3 minutes until the apples are softening.

  3. Scoop the flesh from the squash into the pot along with the rest of ingredients except lime juice and cilantro. Bring to a bubble on medium heat. Cover and reduce to a simmer for 8-10 minutes.

  4. Remove from heat and blend with an immersion hand blender until smooth (or alternately could use a blender- vitamix is great for this). Remove from the heat and stir in the cilantro and lime juice. Add in a little sugar to sweeten if needed. Season with salt and pepper. Stir in more broth if it is too thick. Serve with extra lime wedges and cilantro if you like. Enjoy! For step by step photos, tips and more see above post.


  • Thickness of the soup can vary slightly depending on the size of the squash.
  • Adjust any flavors you like, more curry powder, sugar, lime juice, etc,.. 
  • Store: will keep covered in the fridge for up to 4 days and can be frozen for up to 3 months in either in freezer bags or sealed containers. Reheat in the microwave or pot once defrosted.
  • Prep Time: 15 Minutes
  • Cook Time: 60 Minutes
  • Category: Soups
  • Method: stovetop and oven
  • Cuisine: American, Canadian